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Best Chicken Curry


Curry your chicken with this scrumptious dish that will invite a delicious aroma into your home.













Trans-fat Free


2 1/2 - 3 pounds chicken
whole, broiler-fryer
2 cups water
3 each chicken broth
cubes or 1 tb chicken stock base
1 each apples
tart, cooking
¼ cup butter
1 each onions
finely chopped
3 each celery
stalks, thinly sliced
1 tablespoon curry powder
1 x salt
to taste
1 dash red pepper flakes
1 x rice
hot, steamed
1 x chutney
1 x almonds
toasted, slivered
1 x chives
1 x raisins, seedless
1 x coconut
1 x pistachio nuts


Place chicken in crockery pot with water and bouillon; Cover. Cook on LOW 7 to 8 hours or until tender. Remove from broth. Cool. Remove chicken from bones. Dice.

Peel, core and dice apple. Sauté in butter with onion, celery and curry powder until limp and glazed. Season with salt and pepper. Transfer to crockery pot. Add diced chicken and enough broth to moisten. Cook on LOW until hot.

Serve over rice. Pass condiments.

Makes 6 to 8 servings.

Condiments: toasted silvered almonds, chutney, shelled pistachios, minced chives, toasted coconut, and golden raisins.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 44538% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 142mg 47%
Sodium 181mg 8%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 7%
Sugars g
Protein 87g
Vitamin A 7% Vitamin C 4%
Calcium 5% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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